Wash the kale and remove the stalks. Chop the leaves coarsely and cook in a pan with a drizzle of extra virgin olive oil and a clove of garlic. When soft, add salt and pepper to taste and remove from the heat.
Finely slice an apple and dress with the lemon juice.
In a bowl combine the chickpeas, Tuscan kale and the apple and add the Grana Padano shavings and the mixed seeds. Add a drizzle of extra virgin olive oil, salt and pepper, and mix well.
30 min 
